Coconut Shrimp
From cybershock 15 years ago
- 20 minutes to make
- Serves 4
These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.
Ingredients
- 1 egg shopping list
- 1/2 cup all-purpose flour shopping list
- 2/3 cup beer shopping list
- 1 1/2 teaspoons baking powder shopping list
- 1/4 cup all-purpose flour shopping list
- 2 cups flaked coconut shopping list
- 24 shrimp shopping list
- 3 cups oil for frying shopping list
How to make it
- In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
- Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
- Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
People Who Like This Dish 4
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